Jambalaya Seasoning

I basically season the meat with slap your mama . Sometimes I put a dash , and I mean just a dash of Italian seasoning to give it that something . People seem to love it .

Go to the Jambalaya Calculator and blend all of the dry spices. That’s a basic one. It has lots of garlic powder.

I use the equal amount of LeBlanc’s and it close.

The color of your jambalaya comes from your cooking technique mostly. That’s unrelated to spice blends in my opinion.

Yep, I have used the same seasoning for nearly 20 years.

It is the one single recipe I have that I don't want to share on here. If you ever cook with me, I'll tell you the ratios, it's not a secret, I just don't want to have it online forever.

But you're going about this the wrong way. What you do is cook a jambalaya and measure every seasoning you use to make it. Add 1/2 cup of salt, write it down. Add 2 more tablespoons, write it down. Add 1 tablespoon of red pepper, write it down. Do that a few times and you'll have your jambalaya seasoning. Don't try to figure out how much to use in each jambalaya, just figure out your ratios for the seasoning blend.

For example:
I used 2 cups salt, 4 cups granulated garlic, 1/2 cup red pepper, etc. That is a ratio of 8 garlic, 4 salt, 1 red pepper, etc.

Then make you a big ziploc full of it and use it every time you cook jambalaya.

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What you do is cook a jambalaya and measure every seasoning you use to make it. Add 1/2 cup of salt, write it down. Add 2 more tablespoons, write it down. Add 1 tablespoon of red pepper, write it down. Do that a few times and you'll have your jambalaya seasoning. Don't try to figure out how much to use in each jambalaya, just figure out your ratios for the seasoning blend.

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Writing it down is the difference between science and just messin' around.

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with ratios

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Poor Horatio, the half boy.